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Mocha Coconut Ice Cream


"This rich, creamy, chocolate ice cream with hints of coconut and coffee is dairy-free."
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1 h servings 383 cals
Original recipe yields 8 servings (4 cups)

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  • Prep

  • Cook

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  1. Place chocolate into a small heatproof bowl; place bowl over hot water. Stir chocolate occasionally until melted and smooth, about 5 minutes.
  2. Whisk coconut milk, coffee, vanilla extract, and salt together in a bowl; whisk in melted chocolate until smooth. Place coconut milk mixture in refrigerator until cool, about 30 minutes.
  3. Freeze in ice cream maker according to manufacturer's instructions.


  • Cook's Note:
  • You can make this recipe up to a day ahead through Step 2, then keep the mixture cold in the refrigerator until ready to freeze.

Nutrition Facts

Per Serving: 383 calories; 32.4 g fat; 23.9 g carbohydrates; 3.9 g protein; 2 mg cholesterol; 34 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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This was a great tasting recipe but I highly recommend eating the ice cream after its freshly churned, otherwise it freezes very hard and become more icy despite it being properly stored. The ic...

This gets 5 stars for flavor. The texture is a bit hard after freezing overnight, but if you manage to scoop some and let it rest a few minutes in your bowl, it's wonderful. The flavor is seriou...